| Attributs | Valeurs |
|---|
| type
| |
| Is Part Of
| |
| Subject
| |
| Title
| - Moderate Decrease of pH by Sourdough Fermentation IsSufficient To Reduce Phytate Content of Whole Wheat Flourthrough Endogenous Phytase Activity
|
| has manifestation of work
| |
| related by
| |
| Author
| |
| Abstract
| - Whole wheat bread is an important source of minerals but also contains considerable amounts ofphytic acid, which is known to impair their absorption. An in vitro trial was performed to assess theeffect of a moderate drop of the dough pH (around 5.5) by way of sourdough fermentation or byexogenous organic acid addition on phytate hydrolysis. It was shown that a slight acidification of thedough (pH 5.5) with either sourdough or lactic acid addition allowed a significant phytate breakdown(70% of the initial flour content compared to 40% without any leavening agent or acidification). Thisresult highlights the predominance of wheat phytase activity over sourdough microflora phytase activityduring moderate sourdough fermentation and shows that a slight drop of the pH (pH value around5.5) is sufficient to reduce significantly the phytate content of a wholemeal flour. Mg “bioaccessibility”of whole wheat dough was improved by direct solubilization of the cation and by phytate hydrolysis. Keywords: Whole wheat bread; bioavailability; magnesium; phytic acid; pH; vegetal phytase
|
| article type
| |
| is part of this journal
| |
